Lamb has a long tradition in Polish cuisine, but today it is perceived rather as a niche product. There are several reasons for this, and one of the main is a high price. Lamb meat costs more than popular poultry or pork, which rarely goes to the average family’s shopping basket. This is mainly due to the economic conditions – Sheep farming requires larger spaces, and the lamb growth cycle is longer than in the case of other species.
Logistics and distribution are another obstacle. Apart from mountain regions or farms specialized in sheep farming, lamb is not easily available. Supermarkets rarely offer it in permanent sale, and if so, in a limited assortment. The lack of widespread presence on the shelves means that we do not get used to its taste or experiment with the rules.
The third barrier is culinary uncertainty. Many people do not know how to properly make lamb, fearing the characteristic taste and aroma. Effect? Meat, which could successfully support seniors’ health, gives way to cheaper but less valuable species.
Lamb is a particularly valuable meat in the diet of the elderly. She is easily digestible and well absorbed, and its nutritional profile is impressive. It contains a full -fledged protein, heme iron – better absorbed than from plant products – vitamin B12, zinc, selenium and omega-3 fatty acids. Lamb meat also contains orotic acidtested compound in terms of potential anti -cancer properties. Although the results require further analyzes, scientists notice that the sheep is practically not occurring in sheep, which can be associated with this ingredient.
Eating lamb meat in moderate amounts can promote the health of the cardiovascular system. The presence of the coupled linoleic acid (CLA), which is associated with the reduction of inflammation, a beneficial effect on fat metabolism and reducing the risk of developing type 2 diabetes. Studies conducted at the Université de Montréal in Canada in 2020, also pay attention to the high content of L -carnitine in Jagniacin – a compound improving muscle performance, especially in people exposed to loss of muscle mass.
A juicy, delicate lamb is a source of B vitamins, which support the work of the nervous system, help maintain concentration and proper carbohydrate metabolism. For this reason, it can prevent dementia and energy drops, especially in the elderly. What’s more, lamb is mild for the body and rarely causes allergies, which is why dietitians willingly recommend it to both seniors and children starting a culinary adventure with new flavors.
Lamb, or meat of young sheep (up to about 12 months), is famous for its delicacy and subtle taste. The highest quality pieces They have a light pink color, small fiber structure and a springy consistency. White or slightly creamy fat testifies to freshness.
Baked Set with the addition of rosemary and garlic It is a classic Mediterranean cuisine, which impresses with the aroma and juiciness of meat. They are equally tempting Grilled tenderloin in lemon and herbal marinadewhich, thanks to short processing, retain delicacy and full of taste. For lovers of single -pot dishes, it will be a great choice Stewed neck or a bridge with root vegetableswhich slowly acquire a deep aroma in the company of spices or oriental curry.
The lamb shoulder is perfect for preparing home -made burgers that are a lighter alternative to beef, especially when we enrich them with mint or coriander. On the other hand lamb ribsbaked until soft or grilled on charcoal, gain a unique character in marinade with honey, garlic and a little hot pepper.
Sources: Teragota.pl, Pubmed
